Mediterranean Pearl Couscous

My neighbor Rosa invited me over one sweltering July afternoon, and I watched her toss this salad together while we caught up about summer plans. The kitchen smelled like oregano and something bright I couldn't name until she drizzled that vinegar over everything. I'd never thought of couscous as anything but a side dish, but she served it in wide bowls with cold white wine, and I realized I'd been missing out. That night I went home and scribbled the rough idea on a grocery receipt.

I started bringing this to potlucks because it travels well and nobody ever guesses how simple it is. Once, at a park picnic, someone asked if I'd ordered it from a cafe. I didn't correct them right away. It's become my go-to when I want to look like I tried harder than I did, and honestly, that's a skill worth having.

Ingredients

• Pearl couscous: Those little toasted spheres have a nutty flavor and hold their shape beautifully, even when dressed and chilled overnight.
• Vegetable broth: Cooking the couscous in broth instead of water gives it a savory backbone that plain water just can't match.
• Red bell pepper: Sweet, crunchy, and colorful, it adds a pop that makes the bowl look as good as it tastes.
• Cucumber: I use English cucumber when I can because the seeds are smaller and it stays crisp longer in the fridge.
• Cherry tomatoes: Halve them so their juices mingle with the dressing and create little pockets of brightness.
• Red onion: Chop it fine and rinse it under cold water if you want to mellow the bite without losing the crunch.
• Kalamata olives: Their briny, fruity flavor is what makes this feel unmistakably Mediterranean.
• Feta cheese: Creamy, salty, tangy, it crumbles into every corner and ties the whole thing together.
• Fresh parsley: Don't skip this, the bright green flavor cuts through the richness and makes everything taste fresher.
• Olive oil: Use something you'd happily dip bread into, the flavor matters here.
• Red wine vinegar: It's sharp and fruity and wakes up every other ingredient without overpowering them.
• Dried oregano: A little goes a long way, it smells like summer and sunshine.

Instructions

Boil the broth:

Pour your broth into a medium saucepan and crank the heat to medium high until it bubbles enthusiastically. The steam should smell savory and warm.

Cook the couscous:

Stir in the pearl couscous, lower the heat, cover it up, and let it simmer for about 10 minutes, stirring now and then so nothing sticks. You'll know it's done when the liquid disappears and the pearls are tender but still have a little chew.

Cool it down:

Spread the couscous out on a baking sheet in a thin layer so it cools fast and doesn't clump. Give it 10 minutes while you prep everything else.

Prep the vegetables:

Dice the bell pepper, cucumber, and tomatoes into bite sized pieces and finely chop the red onion and olives. Toss them all into a big mixing bowl with the crumbled feta.

Make the dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until it's smooth and glossy.

Combine everything:

Add the cooled couscous to the vegetables, pour the dressing over top, and toss gently with a big spoon until every pearl is coated. Fold in the parsley last so it stays bright green.

Taste and serve:

Taste it, add more salt or vinegar if you want, then serve it right away or let it chill in the fridge for half an hour. The flavors get even better as they sit together.

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The first time I made this for my sister, she ate two servings and then asked if she could take the rest home. We stood in the kitchen dividing it into containers, and she told me it reminded her of a trip she took to Greece years ago. I'd never been, but I liked that food could do that, carry you somewhere without a passport.

Serving Suggestions

This works warm, cold, or somewhere in between, so don't stress about timing. I've served it alongside grilled chicken, stuffed into pita pockets, and even as a base for roasted salmon. It's one of those rare dishes that plays well with almost anything you put next to it. If you're feeding a crowd, double the batch and set it out in a big wooden bowl, it disappears fast.

Make It Your Own

I've thrown in artichoke hearts, roasted red peppers, and chickpeas when I had them on hand, and every version turned out great. Sometimes I swap the feta for goat cheese or leave it out entirely when I'm cooking for my vegan friends. You can even use quinoa instead of couscous if you want to keep it gluten free, just cook it the same way in broth and let it cool completely. The dressing and vegetables are forgiving enough to handle whatever direction you take it.

Storage and Leftovers

This keeps beautifully in an airtight container for up to three days, and honestly, day two is often better than day one. The couscous absorbs more of the dressing and the flavors settle into each other. I usually pack it for lunch and eat it straight from the fridge, though you can let it sit out for 15 minutes if you prefer it less cold. Just give it a quick stir before serving because the dressing likes to sink to the bottom.

• Add a squeeze of fresh lemon juice before serving leftovers to brighten everything back up.
• If the couscous dries out a little, drizzle in a teaspoon of olive oil and toss gently.
• Don't add the parsley until you're ready to eat if you're storing it for more than a day, it stays greener that way.

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This salad has gotten me through hot afternoons, last minute dinners, and more potlucks than I can count. I hope it does the same for you.

Recipe Questions & Answers

→ What makes pearl couscous different from regular couscous?

Pearl couscous, also known as Israeli couscous, consists of larger spherical pasta granules that are toasted during production. This gives them a nutty flavor and chewy texture that holds up well in salads, unlike the finer traditional couscous which absorbs liquids more quickly.

→ Can I make this dish ahead of time?

Yes, this Mediterranean couscous actually improves after resting. The flavors meld together beautifully when refrigerated for 30 minutes to overnight. Store in an airtight container for up to 3 days. If making ahead, add the feta just before serving to maintain texture.

→ How do I make this vegan?

Simply omit the feta cheese or substitute with a plant-based alternative. Use vegetable broth instead of chicken broth. The dish remains delicious and satisfying without dairy, thanks to the variety of vegetables, olives, and herbs.

→ What can I substitute for pearl couscous?

Quinoa works well as a gluten-free alternative and cooks similarly. Regular couscous can be used but will have a lighter texture. Orzo or small pasta shapes also work, though cooking times may vary slightly.

→ Should I serve this warm or chilled?

Both ways work beautifully. Serve warm right after preparation for a comforting meal, or refrigerate and serve chilled for a refreshing salad. The texture changes slightly—warm couscous is softer, while chilled becomes firmer and more distinct.

→ What vegetables can I add or substitute?

Artichoke hearts, roasted red peppers, chickpeas, or diced zucchini make excellent additions. Feel free to adjust based on what's in season. The base combination of cucumber, bell pepper, and tomatoes provides classic Mediterranean flavors.